Entrées



Entrées
Pan Roasted Chicken Breast		35
	spice rubbed, carrot purée, onion jam, "chicken pot-pave", thyme lemon pan jus
Spring Creek Ranch Beef Tenderloin		45
	coffee crusted, sun choke pureé, honey-mustard green benas, roasted mushroom stuffed Yorkshire pudding, red wine reduction
Glazed "Brome Lake" Duck Breast		36
	sherry glazed, quince purée, fennel-fig salad, pistachios, duck confit, orange-fennel reduction
Crusted Lamb Rack		40
	cauliflower pureé, merguez, herb cous-cous, roasted broccoli, caper-preserved lemon reduction
Peas and Carrots		30
	smoked pea falafel, carrot terrine, house made ricotta, dill reduction
Irving Farms Pork		35
	smoked tenderloin, glazed belly, corn purée, confit potatoes, beet "slaw", mustard reduction
Daily Fish Feature
	please consult server
Sides
Pommes Frites		8
w/truffle		9
Sautéed Mushrooms		10
Sauteed Spinach		10
* Kindly note that an 18% gratuity will be added to parties of seven or more * Please inform us of any allergies * There is a $5 charge to split any entrée